Method

Step 1

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Line base and side with baking paper.

Step 2

Place dates and 1 1/2 cups water in a medium saucepan over medium heat. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Stand for 10 minutes. Using a stick blender, blend until smooth.

Pour mixture into prepared pan. Arrange pear, slightly overlapping, on top of mixture. Bake for 50 minutes to 1 hour or until a skewer inserted into centre of cake comes out clean. Cool completely in pan.

Step 5

Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 minute or until melted and smooth. Transfer cake to a serving plate. Drizzle with melted chocolate. Serve.

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